Skillet Caramel Apple Cake

I don’t know about your neck of the woods, but it sure does feel like fall has arrived here in Alaska. And what better way to welcome the fall season than with a fresh caramel apple cake.

I’ve always wanted a cast iron skillet, and I’ve spent a lot of time looking for one that I really like. Most of the one’s I’ve seen in the shops around here were pretty cheap looking, but early last week I finally found a really nice, heavy one that I know will last.

I’ve been doing a lot of cooking with my cast iron skillet since purchasing it, but this is the very first time that I’ve tried baking a cake in it. I’m happy to report that the cake turned out beautiful in the skillet.

~Enjoy~

Skillet Caramel Apple Cake

1 cup granulated sugar

1 cup brown sugar, packed

2 tablespoons water

2 tablespoons apple juice

3 tablespoons butter

1 teaspoon almond extract

5 or 6 medium apples

1 (18.25 ounce) box Pillsbury Moist Supreme Classic Yellow cake mix

1/2 cup water

1/3 cup oil

3 eggs

Combine sugars, water and apple juice in a heavy, deep, oven-proof 12″ skillet. Bring to a boil over medium heat, stirring occasionally.

Cook to light caramel stage or pale amber color, stirring occasionally. Remove from heat. Swirl in butter and almond extract. Set aside.

Core and slice apples. Arrange about 3/4 of apple in tight single layer over caramel. Place remaining apple slices atop first apple layer.

Cover skillet and cook over medium-low heat until apples exude juices, about 10 minutes.

Uncover skillet, increase heat to medium and continue cooking about 25-30 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if caramel starts cooking too fast).

Baste apples occasionally with caramel syrup, using baster or spoon. Remove from heat and cool.

Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.

Pour over apples in skillet. Place skillet in a preheated 350 degree oven and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.

Cool 5 minutes. Loosen cake around edges. Place platter over skillet and carefully invert pan, shaking gently to release cake into platter.

Spoon any remaining glaze over cake. Serve with whipped topping or ice cream.

Makes 12 servings.